TWO GUACAMOLES: TRADITIONAL & CHIPOTLE

I cant think of any food that brightens up a party more than guacamolea staple at all Mexican
parties. There never seems to be enoughand when you see how easy it is to make, you will be
preparing buckets of it (you will never buy premade guacamole again). Here, I am giving you two
variations: one is for traditionalists who like their guacamole made simply with a jalapeo, while
the other adds an element of smokiness by incorporating a chipotle chile. Serves 10

TRADITIONAL GUACAMOLE
white onion, coarsely chopped (about cup)
1 jalapeo chile, stemmed, seeded (optional), and
chopped
cup lightly packed cilantro leaves and tender
stems, plus a few sprigs for garnish
1 teaspoon kosher salt
3 Hass avocados
1 tablespoon lime juice (from to 1 lime)
CREATE A PASTE WITH THE VEGETABLES Put the
chopped onion in a mound in the center of your
cutting board. Top it with the chopped jalapeo
and then the cilantro. Sprinkle the salt over the vegetables. Using a sharp chef s knife, chop and crush
the vegetables until they are very finely minced into
a paste. The salt will cause some of the moisture to
be drawn out from the vegetables, which will help
to blend their flavors.
Transfer the vegetable paste to a medium bowl.

Some people like their guacamole chunky, while

others prefer it smooth. I like it somewhere in the
middle, where I can see some chunks of avocado
but most of it is well blended.
Add the lime
juice to the guacamole and combine well. Taste for
seasoning and adjust if needed.
Place the guacamole in a serving bowl and garnish with cilantro sprigs.

SEASON WITH LIME JUICE AND SERVE

CHIPOTLE GUACAMOLE
white onion, coarsely chopped (about cup)
1 canned chipotle chile, stemmed and chopped
cup lightly packed cilantro leaves and tender
stems, plus a few sprigs for garnish
1 teaspoon kosher salt
3 Hass avocados
1 tablespoon lime juice (from to 1 lime)

Put the
chopped onion in a mound in the center of your
cutting board. Top it with the chopped chipotle
chile and then the cilantro. Sprinkle the salt over
the vegetables. Using a sharp chef s knife, chop
and crush the vegetables until they are very finely
minced into a paste. The salt will cause some of
the moisture to be drawn out from the vegetables,
which will help to blend their flavors. Transfer the
vegetable paste to a medium bowl.
CREATE A PASTE WITH THE VEGETABLES

SCOOP OUT AND MASH THE AVOCADOS Cut the

avocados in half lengthwise and remove the seeds.
Using a spoon, scoop out all of the flesh and place it
in the bowl with the vegetables.
A potato masher or tart tamper is a great tool
for this next step. If you dont have either, a dinner
fork will do just fine.
Mash the avocado until you achieve the consistency you want. The texture is entirely up to you.

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SCOOP OUT AND MASH THE AVOCADOS Cut the

avocados in half lengthwise and remove the seeds.
Using a spoon, scoop out all of the flesh and place it
in the bowl with the vegetables.
A potato masher or tart tamper is a great tool
for this next step. If you dont have either, a dinner
fork will do just fine.
Mash the avocado until you achieve the consistency you want.

Add the lime

juice to the guacamole and combine well. Taste for
seasoning and adjust if needed.
Place the guacamole in a serving bowl and garnish with cilantro sprigs.

SEASON WITH LIME JUICE AND SERVE

COOKING NOTES
INGREDIENTS
Hass avocados These are also known as California avocados. They have a rich nutty flavor and a
creamy texture. For these recipes, use only fully ripened ones that are completely dark and easily yield
to light pressure.
Chipotle chiles These are smoked jalapeos. As
such, they are only found dried or canned in adobo
sauce. I find that they tend to have a bit more heat
than fresh jalapeos. As with any chile, you can
decrease the heat by removing the seeds.
TECHNIQUES
Scooping out an avocado Cut the avocado in
half by slicing it lengthwise with a large knife. Once
you hit the seed in the center, slide your knife along
its perimeter to halve the avocado. Open the avocado by gently twisting and pulling on each half. The
seed will stay embedded in one half.
Remove the seed by tapping it with the sharp
edge of your knife, causing the knife to become
wedged into the seed. Twist the knife a bit to dislodge the seed. Use a spoon to scoop out the
avocado fl esh.

Using a molcajete A molcajete is a mortar and

pestle made of volcanic rock. If you have one, use it
instead of a knife to grind the vegetables to a paste.
Place the aromatic ingredients in the bowl and sprinkle with salt, then mash them with the pestle. Fold in
and smash the avocado and finish by sprinkling the
guacamole with lime juice.
Like cast iron pans, molcajetes tend to be handed
down from generation to generation, as they get
better with age. Molcajetes are great for making
guacamole and sauces, and they also function as
beautiful serving pieces. If you purchase a new one,
keep in mind you will have to season it following the
manufacturers instructions.
ADVANCE PREPARATION
Guacamole is best eaten right after it has been
prepared. If you need to store it for a short period
of time, sprinkle some lime juice over it and place a
piece of plastic wrap directly on its surface. This will
keep the avocado from turning dark for about 1 hour.

MEXICAN FRONTERA COOKOUT

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FRESH RADISH & CUCUMBER SALAD

Fresh radishes and cucumbers are typically used as toppings on tacos to add a crunchy texture, and
as a cool reprieve to a hot salsa. I have always marveled at how such a small garnish can have such
an impact on the final flavor and texture of a dish. But why limit those crispy vegetables to a garnish?
Here I take them one step farther and combine them for a crisp and refreshing salad. Serves 10

2 bunches fresh radishes, trimmed and cut into

thin wedges
1 tablespoon sugar
1 teaspoon salt
1 English cucumber, sliced in half lengthwise
then crosswise into -inch slices
3 tablespoons lime juice (from 2 to 3 limes)
bunch cilantro (about 12 sprigs)
PREPARE THE RADISHES Place the radishes in a
bowl and sprinkle the sugar and salt over them.
Toss well. Allow the radishes to sit for 1 hour.
Drain the radishes in a colander and rinse with cold
water. If time permits, refrigerate before serving.

Toss the radishes with the

cucumbers and drizzle with the lime juice. Place the
vegetables on a serving dish and garnish by tucking
the cilantro stems under one side.

SEASON AND SERVE

COOKING NOTES
INGREDIENTS
Cucumbers I like using English cucumbers
the longer ones that come wrapped in plasticfor
this recipe since the skin is not waxed and is
therefore edible (cucumbers lose their moisture
easily and must either be waxed or wrapped in
plastic to retain their water content).
TECHNIQUE
Pickling: salt and sugar The point of sprinkling salt and sugar over the radishes is to season
them as well as to concentrate their flavor by
extracting some of their moisture. Because of this,
you will find the radishes sitting in a puddle of liquid before you drain and rinse them.
ADVANCE PREPARATION
The recipe can be made a few hours in
advance and kept refrigerated. Just store the
cilantro separately, wrapped in a damp paper
towel in the refrigerator, until you are ready to
serve.

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GRILLED RIPE PLANTAINS with Crema

{MADUROS A LA PARRILLA CON CREMA}
If you are not accustomed to eating something sweet with your grilled beef, you are in for a pleasant surprise. These grilled plantains become caramelized with the brown-sugar-and-butter glaze
that is slathered over them as they cook, making them a perfect complement to char-grilled beef. In
fact, theyre so lusciously sweet, Im never sure whether to serve them as a side dish or a dessert!
Serves 8

3 tablespoons unsalted butter

cup packed brown sugar
2 tablespoons apple cider vinegar or sherry
vinegar
4 very ripe (black) plantains
1 cups crema, homemade (page 30) or store
bought

Place the butter

and sugar in a small saucepan over medium heat
and cook for about 2 minutes, until the butter has
melted completely. Add the vinegar and stir well.
Remove from the heat and set aside.

PREPARE THE BUTTER GLAZE

PREPARE AND GRILL THE PLANTAINS Heat your

grill to high (550F) and close the lid. Wait at least
15 minutes before lowering the heat to mediumhigh (450F) and continuing. Oil the grill grates
with a vegetable oilsoaked paper towel held with a
long pair of tongs.
Slice the unpeeled plantains in half lengthwise
and place cut side down on the grill. Close the lid
and cook for 15 minutes. Turn the plantains over
and baste the cut sides with the butter glaze. Close
the lid and continue cooking for another 15 minutes. Brush a bit more glaze on the plantains before
removing them from the grill.

COOKING NOTES
INGREDIENTS
Plantains Plantains are large starchy bananas
and must be cooked before eating. You will find
them in various stages of ripeness. For this recipe
and for all recipes asking you to use ripe plantains, you want the fruits skin to be completely
black and look like it is rotting (its not!). Surprisingly, despite its outward appearance, the flesh
will be sturdy.
Crema Crema is a thin sour cream served
throughout Central America and Mexico. It is as
commonly used on sweet as on savory items. If you
cannot find it, you can make your own (page 30) or
substitute crme frache; dont substitute regular
sour cream.
ADVANCE PREPARATION
You can prepare the butter glaze a few hours
in advance. However, it will thicken at room temperature, requiring you to reheat it.

SERVE Serve the plantains in their skins with the

crema in a bowl on the side. When ready to eat,
place a dollop of crema over each plantain half.

NICARAGUAN RANCH ROAST

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COCONUT RICE {ARROZ CON COCO}

Popular in the beach towns along the Caribbean coast of South America, this easily prepared rice
offers a sweet and exotic accompaniment to simply grilled meats. Because the texture of the rice
is softened by the coconut milk, I add toasted coconut flakes to provide a crunchy complement.
Serves 8

1 tablespoon olive oil

2 cloves garlic, minced
1 onion, chopped (about 1 cup)
1 teaspoon salt
1 cups long-grain white rice
1 (13-ounce) can coconut milk
2 cups water
2 cups sweetened shredded coconut flakes

Place the olive

oil and garlic in a medium saucepan over mediumhigh heat. When the garlic begins to sizzle (after
about 40 seconds), add the onion and salt and
saut until the onion becomes limp and translucent, about 4 minutes. Add the rice and stir until
all the grains are coated with oil.

COOKING NOTES
INGREDIENTS
Coconut milk To get the full coconut flavor,
use regular coconut milk and not the light variety.
When you open a can of coconut milk, a layer of
fat will have accumulated at the top of the can.
Just mix it in with the rest of the liquid in the can
before using.

SAUT THE VEGETABLES AND RICE

Add the coconut milk and water

and bring to a boil. Cover, reduce to a simmer, and
cook for 30 minutes, or until all the liquid has been
absorbed. Allow the covered pan to sit off the heat
for 5 minutes.

ADVANCE PREPARATION
The coconut flakes can be toasted and kept in
an airtight container a few days in advance. The
rice can be made a few hours in advance and
kept at room temperature. In order to maintain
the crunchy texture of the coconut flakes, do not
toss them with the rice until you are almost ready
to serve.

SIMMER THE RICE

TOAST THE COCONUT FLAKES Meanwhile, preheat

the oven to 350F. Place the coconut flakes on a
baking sheet and spread out evenly. Bake for 6 minutes, then toss the flakes and evenly spread them
out again. Bake for an additional 6 minutes, until
the coconut is very fragrant and golden brown.
Be careful toward the end of the cooking time, as
the coconut can burn very easily. Remove from
the oven and remove the coconut flakes from the
baking sheet right away to prevent more browning.
Set aside.

FINISH THE RICE AND SERVE Fluff the rice with a

fork and stir in most of the toasted coconut flakes,
keeping some to garnish the rice. Transfer the coconut rice to a large serving bowl and sprinkle the
remaning coconut flakes on top.

NORTHERN ANDEAN BARBECUE

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GRILLED CLAMS & CHORIZO {CURANTO AL DISCO}

I like to think of this dish as a Latin clambake. A smoked paprika and butter sauce serves as the base
to which grilled chorizo and grilled clams are added. Its quick, easy, and delicious! If you have never
grilled clams, you will see just how quickly they cook and how flavorful they are. But the best part
is that, since you can see them pop open, you wont have to worry about the clams overcooking and
turning rubbery. This recipe is as fun to make as it is delicious to eat. Serves 8

1 pounds fresh chorizo

1 stick ( cup) unsalted butter, diced
1 cups white wine
4 cloves garlic, minced
3 shallots, sliced
2 tomatoes, chopped
1 teaspoons smoked paprika
Salt and black pepper
36 small clams in the shell, scrubbed
Extra-virgin olive oil
1 baguette, halved lengthwise
cup lightly packed flat-leaf parsley leaves and
tender stems, chopped
3 lemons, cut into wedges
GRILL THE CHORIZO AND PREPARE THE SAUCE

Heat your grill to medium-high (450F) and close

the lid. Wait at least 15 minutes before continuing.
Oil the grill grates with a vegetable oilsoaked paper
towel held with a long pair of tongs.
Place the chorizo on one side of the grill, close
the lid, and cook for 8 to 10 minutes, or until the
chorizo is a deep golden brown. Turn the sausage
over and grill for another 4 to 5 minutes, until its
skin is charred and shriveled. Remove the chorizo
from the grill.
Set a roasting pan set on the other side of
the grill and add the butter, wine, garlic, shallots,
tomatoes, smoked paprika, teaspoon of salt, and
teaspoon of black pepper. Cook, stirring intermittently, for 8 minutes, or until the tomatoes start
to break down and the shallots soften.

COOKING NOTES
INGREDIENTS
Clams Use your favorite clams in this recipe,
or feel free to experiment with different types of
shellfish, such as mussels. Shrimp also work really
well in this recipe.
EQUIPMENT
I have used everything from a stainless-steel
roasting pan to a paella pan to a disposable foil
roasting panall with success. Just make sure the
pan fits on the grill with enough extra space to
grill the chorizo and clams.
ADVANCE PREPARATION
All of the ingredients for the sauce can be
prepared and placed in the pan. As the clams can
become rubbery as they sit, the clams and chorizo
should be grilled just before serving.

Meanwhile, slice the chorizo into thin rounds

and add to the pan with the sauce. Stir to combine,
and leave the pan on the grill.
GRILL THE CLAMS Increase the grill heat to high
(550F), leaving the lid open.
Place the clams directly on the grill grate and
cook until they pop open, about 3 to 6 minutes.
Use tongs to transfer the clams to the pan as soon
as they open. Discard any clams that remain shut
after 8 or 9 minutes.
{CONTINUED}

CHILEAN SEAFOOD COOKOUT

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{GRILLED CLAMS & CHORIZO, CONTINUED}

Toss the clams, chorizo, and sauce together, and

set aside.
GRILL AND SLICE THE BREAD Drizzle some olive
oil over the inside of the cut baguette and place the
bread halves cut side down on the grill. Allow to
toast for a few minutes, until slightly charred and
toasted. Remove from the heat and cut into slices.

Garnish the clams and chorizo with a sprinkling of parsley and wedges of lemon. Serve with
the baguette slices.
SERVE

CHILEAN HOT PEPPER SALSA {SALSA PEBRE}

Think of this sauce as a cross between a fresh herb- and oil-based Argentine chimichurri and a hot,
chunky Mexican salsa. Chiles shared border with Argentina explains half of it, and while Chile is
not geographically close to Mexico, it is close to Peru, where hot, chile-tinged sauces are commonly
used. This classic Chilean sauce is a great accompaniment to grilled meats, seafood, and vegetables,
and it works wonderfully as a spicy spread on sandwiches. In this menu, it accompanies the wood
plankgrilled fish. Makes about cup
cup plus 2 tablespoons red wine vinegar
5 cloves garlic, peeled
6 green onions, roots and tops trimmed
1 or 2 serrano chiles, stemmed
2 cups lightly packed cilantro leaves and tender
stems, chopped
2 plum tomatoes, cored and chopped
cup plus 1 tablespoon extra-virgin olive oil
1 teaspoon salt

166

Place the red

wine vinegar, garlic, green onions, and chile in a
blender or small food processor. Puree until smooth.
PUREE THE AROMATIC INGREDIENTS

MIX IN THE REMAINING INGREDIENTS Pour the

pureed mixture into a bowl and blend in the cilantro, tomatoes, olive oil, and salt. Serve or set aside
for up to a day.

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